We hope you have a great Thanksgiving with loved ones!
Tuesday, November 18, 2014
Wednesday, November 12, 2014
26 Easy Household Winter Tips
Posted by Aspira Seattle on 10:12 AM
We hate the cold. We wish it could be summer all the time. However, we have found 25 great tips to keep you warm this winter through the harshest storms. Apartment Therapy has some great ideas that will help you stay nice and toasty through the cold winter months.- The battle with winter is a long one, fraught with snow and cold. If you need a couple more arrows in your quiver, check out these 25 household practices that help you keep you warm as the temperatures drop, save time in the freezing mornings before work, and hopefully conserve energy during the dark months. Individually they don't sound like much, but collectively they help you kick winter's butt to the curb.
- Cover your windshield wipers with old socks before storms. Ice won’t build up and make it hard to use them. Similarly, cover rearview mirrors with plastic bags.
- Park your car facing east to take full advantage of the sun.
- Make your own windshield washer fluid from 1 quart alcohol, 1/2 cup water, and 1/2 teaspoon regular dish detergent.
- After taking off wet shoes and boots, stuff them with newspaper to absorb moisture quickly.
- To take advantage of passive solar, open up curtains during the day to let the sunshine and heat in.
- Prevent drafts by installing foam cutouts behind outlet covers on the walls.
- Make your own hand warmers with resealable plastic bags and ice-melt pellets.
- Cover your windows with bubble wrap for added insulation.
- Reverse your ceiling fan to keep warm air at floor level versus in your stairwell or ceilings.
- Pre-warm your bed with either a hot water bottle or electric blanket. Stick your pjs in there to get them all toasty before you get changed for bed.
- Wrap foam pipe insulation around the bottom of exterior doors to prevent drafts.
- Fill a shallow plastic tray with rocks to store your boots when you come in from the snow.
- Spray pipe exterior and joints with WD-40 during the winter to help prevent them from bursting.
- Use tin foil behind your radiator or heating vents to reflect heat back into the house.
- Use a disposable razor to get rid of your sweater pills.
- Make DIY boot toppers out of old sweaters.
- Make homemade sidewalk and driveway de-icers.
- Rig some thermal curtains to temporarily install over your windows.
- Make your own fire starters.
- Skewer a dryer sheet with the bristles of your hairbrush, and leave it on to get rid of static while you brush your hair.
- Spray your shovel with nonstick cooking spray, or WD-40, before you use it so snow doesn't stick to it.
- Attach mitten clips to your cuffs (and loop around your insole) to keep your pants down while wearing boots.
- Save money by closing the heater vents in rooms you aren’t using.
- When faced with a frozen lock, use heat rub intended for sore muscles. Hand sanitizer (with 60% alcohol) or a key heated by a lighter, is also rumored to do the trick.
- Keep moisture in the area with a teakettle or saucepan of water boiling on the range or wood stove. Add mulling spices for a nice scent in addition to the more humid air.
Wednesday, November 5, 2014
Prevent Soggy Pie Crusts
Posted by Aspira Seattle on 10:59 AM
1. Blind Bake
The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.
You can fully blind bake a pie until it's completely cooked, which you have to do when adding a cooked filling like custard or mousse, or you can partially bake the crust before adding the filling and finishing the baking. In either case, blind baking goes a long way in keeping everything nice and crisp!
2. Brush With Egg
Another way to prevent a soggy crust is to basically seal the surface of it to make a barrier between the crust and the filling. Brushing the surface of the unbaked crust with beaten egg or egg white mixed with water before adding the filling means that as it bakes, the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection.
Another way to prevent a soggy crust is to basically seal the surface of it to make a barrier between the crust and the filling. Brushing the surface of the unbaked crust with beaten egg or egg white mixed with water before adding the filling means that as it bakes, the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection.
3. Brush With Chocolate
Along the same vein as brushing unbaked crust with egg to make a moisture barrier is the tasty method of brushing blind-baked crust with chocolate to make things even crispier. Let your fully blind-baked crust cool completely, then brush with melted chocolate and let that set before adding your filling. Not only do you end up with a super-crisp crust, but you get a sweet bonus layer of chocolate too!
Along the same vein as brushing unbaked crust with egg to make a moisture barrier is the tasty method of brushing blind-baked crust with chocolate to make things even crispier. Let your fully blind-baked crust cool completely, then brush with melted chocolate and let that set before adding your filling. Not only do you end up with a super-crisp crust, but you get a sweet bonus layer of chocolate too!
4. Bake on a Hot Baking Sheet
Pie crust gets light, flaky and crisp when the heat of the oven melts the little nubs of fat inside the crust quickly and so that they form steam that puffs the crust up. You want that process to happen quickly so that the crust sets before the filling has much of a chance to seep in and make things soggy. Place a baking sheet in the oven as it heats, then place your pie dish directly on that hot baking sheet — this little extra boost of heat will do wonders in terms of getting the crust to cook and set quickly.
Pie crust gets light, flaky and crisp when the heat of the oven melts the little nubs of fat inside the crust quickly and so that they form steam that puffs the crust up. You want that process to happen quickly so that the crust sets before the filling has much of a chance to seep in and make things soggy. Place a baking sheet in the oven as it heats, then place your pie dish directly on that hot baking sheet — this little extra boost of heat will do wonders in terms of getting the crust to cook and set quickly.
5. Keep Moisture Out
One of the easiest ways to prevent a soggy pie crust is to keep the moisture out in the first place. Toss your fruit with sugar, let it sit for awhile so the juices start to come out, then strain out those juices. You can discard those juices or boil them down into a syrup that gets tossed back in with the fruit before baking.
And if you're doing a double-crust fruit pie, don't forget to cut a little circle in the middle or slits in the top crust — it's important to create a vent where steam from the filling has a chance to escape instead of settling into the crust.
Thursday, October 30, 2014
Happy Halloween!
Posted by Aspira Seattle on 9:50 AM
HAPPY HALLOWEEN!
Halloween Fun Fact: Orange and black are Halloween colors because orange is associated with the Fall harvest and black is associated with darkness and death. Learn more here.
Thursday, October 23, 2014
Scaredy Crackers
Posted by Aspira Seattle on 10:01 AM
Do you want a quick delicious Halloween treat for the weekend? Martha Stewart has come up with some delicious crackers to make for your Halloween festivities. Try this recipe, and let us know what you think! You can learn more here.
Wednesday, October 15, 2014
Fall Harvest Celebration
Posted by Aspira Seattle on 9:15 AM
Make sure to check out the Fall Harvest Celebration at Aspira. The event will be this Thursday from 630-830pm. There will be food, beverages and even a costume contest!
Wednesday, October 8, 2014
How to Make Saffron Rice Pulao
Posted by Aspira Seattle on 9:30 AM
Normal white and fried rice can get boring as side dishes. However, there is an indian dish that is perfect for that special occasion. Saffron Pulao is an specialty that includes one of the most expensive spices in the world Safron. Keep reading to learn more about the dish and how to make it! You can learn more at The Kitchn.
Saffron pulao is an elegant accompaniment to your favorite Indian dishes and is traditionally served as part of Indian festival meals. Saffron, being one of the most expensive spices in the world, adds to the mystery and fragrance of this dish. It is definitely a keeper when you want to make an everyday dinner special.
I like to serve this when I have guests coming over and I want something more special than plain steamed rice. I also add lightly toasted cashews and raisins to my pulao, and they add a delicious sweet and nutty element to the pulao.
Pulaos — or pilafs, as they are often also called — can be made with several different ingredients, like seasonal vegetables and meats, and are very regional. The difference between pulao and biriyani is that biriyani is a layered rice dish, while a pulao tends to be cooked all together. Pulaos are also traditional all over the Middle East, and not just the sub-continent.
This saffron pulao can also be turned into biriyani rice by layering it with slow cooked meats, seafood or vegetables.
Saffron Rice Pulao
Makes 4 to 5 cups
1 1/2 tablespoons ghee (clarified butter) or neutral oil
5 whole green cardamom pods, lightly smashed but left whole
5 whole cloves
2-inch piece whole cassia bark, broken (or 1 cinnamon stick, left whole)
2 whole bay leaves
1 whole star anise
2 cups basmati rice (do not soak)
1/2 to 1 teaspoon salt, to taste
3 cups boiling water
Generous pinch of saffron threads, soaked in a little warm water
Small handful toasted cashew nuts and raisins, to garnish
Warm the ghee in a heavy pot with a well fitting lid over medium heat. Add the cardamom, cloves, cassia bark or cinnamon, bay leaves and star anise and sauté for one minute, until the spices are fragrant. Add the rice and salt, and cook gently for an additional 2 minutes, until the rice is coated with the spices and is aromatic.
Pour in the boiling water and the saffron. Let the water come to a boil, then turn the heat down to just above the lowest setting. Cover the pot tightly with aluminum foil, crimping it at the edges so it forms a tight seal, and place a lid on top. Use oven mitts to do this if the pot rim is hot.
Cook, undisturbed, for 15 minutes. After 15 minutes, move the pot off the heat and let it sit for an additional 5 minutes.
Uncover the rice, and fluff it up with a fork. Stir in the cashews and raisins, if using and serve.
Recipe Notes
You can make various kinds of pulao rice dishes using this method for saffron rice. Vegetables would go in just after the spices, and get cooked for a couple of minutes before adding rice. Add a teaspoon of garam masala to the vegetables, and let the spice mix cook out for an extra burst of flavor.
You can also make a sweet version of this pulao (a traditional Mangalorean/ Goan version), which goes brilliantly with spicy food. Instead of adding the salt, add 1 1/2 tablespoons sugar plus a pinch of salt to the rice. Leave out the saffron, and stir in sweet, caramelized onions, toasted cashews and lightly fried raisins at the end. Use ghee for the best flavor.
Saffron pulao is an elegant accompaniment to your favorite Indian dishes and is traditionally served as part of Indian festival meals. Saffron, being one of the most expensive spices in the world, adds to the mystery and fragrance of this dish. It is definitely a keeper when you want to make an everyday dinner special.
I like to serve this when I have guests coming over and I want something more special than plain steamed rice. I also add lightly toasted cashews and raisins to my pulao, and they add a delicious sweet and nutty element to the pulao.
Pulaos — or pilafs, as they are often also called — can be made with several different ingredients, like seasonal vegetables and meats, and are very regional. The difference between pulao and biriyani is that biriyani is a layered rice dish, while a pulao tends to be cooked all together. Pulaos are also traditional all over the Middle East, and not just the sub-continent.
This saffron pulao can also be turned into biriyani rice by layering it with slow cooked meats, seafood or vegetables.
Saffron Rice Pulao
Makes 4 to 5 cups
1 1/2 tablespoons ghee (clarified butter) or neutral oil
5 whole green cardamom pods, lightly smashed but left whole
5 whole cloves
2-inch piece whole cassia bark, broken (or 1 cinnamon stick, left whole)
2 whole bay leaves
1 whole star anise
2 cups basmati rice (do not soak)
1/2 to 1 teaspoon salt, to taste
3 cups boiling water
Generous pinch of saffron threads, soaked in a little warm water
Small handful toasted cashew nuts and raisins, to garnish
Warm the ghee in a heavy pot with a well fitting lid over medium heat. Add the cardamom, cloves, cassia bark or cinnamon, bay leaves and star anise and sauté for one minute, until the spices are fragrant. Add the rice and salt, and cook gently for an additional 2 minutes, until the rice is coated with the spices and is aromatic.
Pour in the boiling water and the saffron. Let the water come to a boil, then turn the heat down to just above the lowest setting. Cover the pot tightly with aluminum foil, crimping it at the edges so it forms a tight seal, and place a lid on top. Use oven mitts to do this if the pot rim is hot.
Cook, undisturbed, for 15 minutes. After 15 minutes, move the pot off the heat and let it sit for an additional 5 minutes.
Uncover the rice, and fluff it up with a fork. Stir in the cashews and raisins, if using and serve.
Recipe Notes
You can make various kinds of pulao rice dishes using this method for saffron rice. Vegetables would go in just after the spices, and get cooked for a couple of minutes before adding rice. Add a teaspoon of garam masala to the vegetables, and let the spice mix cook out for an extra burst of flavor.
You can also make a sweet version of this pulao (a traditional Mangalorean/ Goan version), which goes brilliantly with spicy food. Instead of adding the salt, add 1 1/2 tablespoons sugar plus a pinch of salt to the rice. Leave out the saffron, and stir in sweet, caramelized onions, toasted cashews and lightly fried raisins at the end. Use ghee for the best flavor.
